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1/2 cup sour cream

1 tablespoon mayonnaise

1 teaspoon lemon juice Sea salt

Freshly ground black pepper

4 ounces smoked salmon

Lemon slices for garnish

Fresh dill for garnish

Canapés

Stir the sour cream, mayonnaise, lemon juice, and seasoning together until well combined. Spoon a teaspoonful onto each canapé. Top with a piece of smoked salmon. Garnish with a sprig of fresh dill and a sliver of lemon.

These canapés remind me of sunny days sailing in the Greek Isles or, more realistically, a gathering of friends in my garden in Virginia on a summer day. My dear friend Silvio has two grandsons, Georges and Pierre, who actually visit the island of Kalamata every summer, where their dad has olive orchards. I have a secret love affair with olives, so I would probably be in trouble if left alone in that area!

Fresh, vine-ripened tomatoes can easily replace the sun-dried variety when available. There is an intense flavor to this concoction, and the contrast in colors is exciting. I suggest using whole wheat canapés for this combination.